Method of making a reduced salt bread dough product and reduced salt bread dough product

ABSTRACT

A sodium chloride substitute containing alkali metal gluconates utilizable for bread and other baked goods; doughs of bread and other baked goods prepared by using the gluconate alone or together with sodium chloride; and bread and other baked goods produced from the doughs.

TECHNICAL FIELD

The present invention relates to bread and other baked goods made by using alkali metal gluconates.

BACKGROUND ART

Sodium chloride is employed as a starting ingredient for making bread and other baked goods. It is used not for saltiness, but for improving rheological properties of doughs and a workability, for seasoning, and for improving a shelf life of goods and the like. Thus, it is quite useful. With respect to the amount of sodium chloride in various baked goods, it is, based on 100 g of wheat flour, between 0.5 and 2% in bread, between 1.55 and 3.5% in pie dough, between 0.5 and 1.5% in cakes, as many as 3% in biscuits, and between 1.5 and 2% in cookies and crackers. In western countries where the intake of baked goods is relatively high, how to decrease the sodium intake in baked goods is a serious problem. This is also a big problem in our country where bread as a secondary staple food next to rice diet is consumed much. Studies on substitutes for sodium chloride have been conducted in every country.

The use of potassium chloride and the like as substitutes for sodium chloride has been examined. However, potassium chloride has a strong bitterness, and is actually less effective as a substitute for sodium chloride. Further, no other useful substitutes have been found in view of qualities, a workability and the like.

Baked goods for persons suffering from renal diseases and the like who have to limit the sodium intake must be made without using sodium chloride. Further, it is difficult to make saltless bread either mechanically or manually in view of a workability and the like because of a stickiness of dough. Sodium chloride has an important role as an agent for stabilizing properties of bread dough and maintaining hardness and the like. Meanwhile, saltless cakes or crackers have been made, but they are lacking in the flavor. In this respect, if a substitute for sodium chloride is found, the consumption of bread is increased for persons who have to restrict the sodium intake. Further, cookies or crackers having an excellent flavor can be advantageously provided as compared with the conventional saltless goods, making the eating habits abundant.

DISCLOSURE OF THE INVENTION

The present inventors have engaged in studies on the use of products which substitute sodium chloride as starting ingredients for bread and other baked goods, and have focussed on alkali metal gluconates such as sodium gluconate and potassium gluconate which were not studied with respect to the use in baked goods. Consequently, they have arrived at a new epochal knowledge that alkali metal gluconates are used in combination with sodium chloride or substitute sodium chloride by 100% when making various baked goods including bread, whereby qualities of the baked goods are equal or similar to those of goods obtained upon using sodium chloride. They have conducted further studies, and have completed the present invention.

Accordingly, the present invention is to provide agents containing alkali metal gluconates, namely, a sodium chloride substitute starting ingredient (sodium chloride-like starting ingredient) or a sodium chloride reducing agent for bread and other baked goods, an agent for improving qualities of bread and other baked goods, an agent for increasing a specific volume of bread and other baked goods, an agent for improving a workability in making bread and other baked goods, and an agent for stabilizing doughs of bread and other baked goods. Further, the present invention is to provide dough, chilled dough, frozen dough and a mix of bread and other baked goods containing alkali metal gluconates. Still further, the present invention is to provide bread and other baked goods containing an alkali metal gluconate singly or in combination with sodium chloride (namely, bread and other baked goods containing an alkali metal gluconate and sodium chloride, and low-salt or saltless bread and other baked goods containing an alkali metal gluconate), as well as a method of making the same.

Examples of the alkali metal gluconate which is used in the present invention include potassium gluconate, sodium gluconate and the like.

In the present invention, the dough, the chilled dough and the frozen dough of bread and other baked goods as well as the bread and other baked goods refer to those which are made in a usual manner upon using one or more of grain flours such as wheat flour, barley flour, rye flour, rice flour and the like (mixtures of these with flours of starches such as tapioca, sweet potato and potato) (as starting flour) and an alkali metal gluconate singly or in combination with sodium chloride as essential starting ingredient. In the case of bread, yeast (such as compressed yeast and dry yeast for non-frozen dough or frozen dough or those having a refrigeration resistance), a leavening agent such as a baking powder or the like, and other raw materials are added thereto as required. In the case of the baked goods other than bread, the leavening agent is added or not added thereto, and other raw materials are used as required.

Specific examples of such a bread are classified as follows depending on the amount of sugar to be added.

(1) non-sugar bread which is made without the addition of sugar to raw flour such as wheat flour or the like: French bread, rye bread and the like

(2) low-sugar bread which is made by adding from 2 to 10% of sugar to raw flour: a white bread, English bread, pain coupe, croissant, butter roll, one loaf, muffin and the like

(3) high-sugar bread which is made by adding from 20 to 40% of sugar to raw flour: sweet baked breads such as panettone, ann bread, jam bread, cream bread, fried bread, steamed bread and the like

(4) steamed manju, baked manju, Chinese manju and the like, and doughnuts as well as pizza, buns and the like which are made by the above-mentioned method

Examples of the baked goods other than bread include pie, sponge cakes, kasutera, biscuits, cookies, crackers, hardtacks and fried dough cakes and the like. Examples of the mix include a doughnut mix, a hot cake mix, a coupling cake mix, a pancake mix, a layer cake mix, a muffin mix, a bread mix, a roll mix, a yeast doughnut mix, an angel food mix, a sponge cake mix, a pizza mix, an okonomiyaki, a bicrust mix and the like.

In the present invention, the amount of the alkali metal gluconate which is used alone is, for example, between 0.5 and 10%, preferably between 1 and 3% based on the amount of wheat flour in the case of the non-sugar bread typified by French bread and the low-sugar bread typified by a white bread. It is between 0.2 and 4%, preferably between 0.4 and 1% in the case of the high-sugar bread typified by the sweet baked bread. It is between 0.5 and 10%, preferably between 1 and 3% based on the amount of wheat flour in the case of the manju, doughnuts, pizza and buns.

Further, it is between 0.5 and 3% based on the amount of wheat flour in the case of the baked goods other than bread.

When the alkali metal gluconate is used in combination with sodium chloride, the ratio of the alkali metal gluconate to sodium chloride is between 10:90 and 99:1, preferably between 25:75 and 75:25. The total amount of both of these components is between 0.5 and 10%, preferably between 1 and 3% in the non-sugar bread and low-sugar bread. It is between 0.2 and 4%, preferably between 0.4 and 1% in the high-sugar bread. It is between 0.5 and 10%, preferably between 1 and 3% in the manju, doughnuts, pizza, buns and the like. It is between 0.5 and 3% in the baked goods other than bread.

In the present invention, the dough, chilled dough and frozen dough of bread and other baked goods as well as bread and other baked goods can be made by the conventional methods as such.

That is, methods using ordinary yeasts or baking powders singly or in combination, such as a straight dough method, a sponge dough method, an overnight dough method, a method using frozen dough, a continuous dough-making system and the like are all available.

An example of a method of making bread is shown below.

    ______________________________________                                         mixing of raw materials                                                        (dough of bread)                                                               ↓                                                                       fermentation                                                                   ↓                                                                       dividing                                                                       ↓                                                                       bench time                                                                     ↓                                                                       molding                                                                        ↓                                                                       final proofing                                                                 ↓                                                                       baking                                                                         ↓                                                                       bread                                                                          ______________________________________                                    

The frozen dough is frozen after mixing the raw materials, further after molding, and still further after final proofing (these freezings are rapidly conducted at from -40° C. to -60° C.), and freeze-stored at approximately -20° C. In this case, the yeast used is preferably yeast for frozen dough.

Even when using dough in which a part or the whole (100%) of sodium chloride is substituted with alkali metal gluconates such as sodium gluconate, potassium gluconate and the like according to the present invention, it is possible to obtain bread and other baked goods which are excellent in terms of a specific volume, appearance, internal characteristics, flavor and the like.

In the present invention, the alkali metal gluconate is excellent as a sodium chloride substitute starting ingredient (sodium chloride-like starting ingredient) or a sodium chloride reducing agent for bread and other baked goods. Further, the alkali metal gluconate which is used singly or in combination with sodium chloride is useful as an agent for improving qualities of bread and other baked goods, such as a specific volume, grain and softness, and as an agent for improving a shelf life. Still further, it is excellent as an agent for improving a workability in making bread and other baked goods (such as prevention of stickiness of dough, stabilization of properties, shortening of a fermentation time or the like) and as an agent for stabilizing doughs of bread and other baked goods (stabilization of properties, maintenance of hardness and the like). Furthermore, dough, chilled dough and frozen dough containing the same for bread and other baked goods are excellent.

The present invention can reduce the intake of sodium chloride by 50% or more or reduce the intake of sodium contained by 20% or more in bread and other baked goods which can be made according to the present invention without having an influence on a workability and without providing an appreciable difference in qualities. Accordingly, they serve also as low-salt or saltless healthy goods.

The above-mentioned effects provided by the alkali metal gluconates in the present invention are also found in the use of the same in combination with potassium chloride.

The present invention is illustrated specifically by referring to the following Examples.

EXAMPLE 1

Use of sodium gluconate or potassium gluconate in making a white bread:

A white bread was made by a straight dough method. The formulation of raw materials is as follows.

                  TABLE 1                                                          ______________________________________                                         Formulation of raw materials for a white bread                                 ______________________________________                                         wheat flour (bread-making flour)                                                                    100                                                       compressed yeast     2                                                         granulated sugar     5                                                         sodium chloride      2                                                         shortening           5                                                         water                66                                                        ______________________________________                                    

The procedure of making a white bread is described below.

Procedure of making a white bread:

kneading of bread dough

fermentation: 30° C., 100 minutes; during that time, punching was conducted once.

dividing: The mixture was divided into doughs each corresponding to 100 g of wheat flour.

bench time: 15 minutes

molding: one loaf type

final proofing: 38° C., 85% RH, 55 minutes

baking: 200° C., 20 minutes

The formulation of raw materials for bread and bread-making conditions were based on the recipe described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association (January 1991). However, vitamin C was not used in the formulation. The mixture was divided into doughs each corresponding to 100 g of wheat flour, and each dough was molded into one loaf type. The final proofing was conducted for a fixed period of time.

Sodium gluconate or potassium gluconate substituted sodium chloride by 25%, 50%, 75% and 100%.

Immediately after the completion of the baking, the weight and the volume of bread were measured, and the specific volume (volume/weight of bread) was calculated. The resulting white bread was allowed to stand at room temperature for 1 hour, and packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluation Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

                  TABLE 2                                                          ______________________________________                                         Qualities of a white bread made by using sodium gluconate:                                        Volume                                                      sodium    GNa 1)   of bread Specific     Rank                                  chloride (%)                                                                             (%)      (ml)     volume Score 2)                                    ______________________________________                                         2.0       0        790      5.3    84    B                                     1.5       0.5      817      5.4    85    B                                     1.0       1.0      820      5.4    83    B                                     0.5       1.5      820      5.3    79    C                                     0         1.5      780      5.3    76    C                                     0         2.0      780      5.4    77    C                                     ______________________________________                                          1) GNa: sodium gluconate (This is the same with the following.)                2) Rank: according to 5 grades A to E. (A  good, B  slightly good, C           common, D  slightly poor, E  poor) (This is the same with the following.)

                  TABLE 3                                                          ______________________________________                                         Qualities of a white bread made by using potassium gluconate:                                     Volume                                                      sodium    GK 1)    of bread Specific                                           chloride (%)                                                                             (%)      (ml)     volume Score Rank                                  ______________________________________                                         2.0       0        790      5.3    84    B                                     1.5       0.5      805      5.4    84    B                                     1.0       1.0      790      5.3    82    B                                     0.5       1.5      795      5.4    80    C                                     0         1.5      790      5.3    75    C                                     0         2.0      800      5.3    75    C                                     ______________________________________                                          1) GK: potassium gluconate (This is the same with the following.)        

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough was the same as that of water in the case of using sodium chloride alone. The specific volume of the final bread was equal to, or more than, the specific volume of bread made by using sodium chloride alone. With respect to the evaluation of qualities, rank C (common) or higher was given to all of the final goods. Thus, there was no problem in the bread qualities. Meanwhile, the bread which was made by using sodium gluconate or potassium gluconate alone without the use of sodium chloride was given rank C, and score thereof was slightly inferior to that of bread made by using sodium chloride. This was because the former was different in flavor from the latter. However, the former is said to fully satisfy the desire to eat bread among persons who have to restrict the sodium chloride intake.

The sodium content in bread made by using sodium gluconate is calculated from the amounts of sodium chloride and sodium gluconate as follows. It is approximately 0.8 g in bread made by using sodium chloride alone. To make the sodium intake half or less, 75% of sodium chloride has to be substituted with sodium gluconate. When using sodium gluconate alone, the use of 2% leads to the intake of approximately 0.2 g. Thus, the sodium intake can be reduced by 75% as compared with that in bread made by using sodium chloride. Further, when the amount of sodium gluconate is 1.5%, the sodium intake can be reduced by 80%.

                  TABLE 4                                                          ______________________________________                                         Sodium intake (calculated value) in a white bread                              (per meal) made by using 100 g of wheat flour:                                                  Na from         Total                                                          sodium   Na from                                                                               Na     Percent                                sodium   GNa     chloride GNa    intake intake                                 chloride (%)                                                                            (%)     (mg)     (mg)   (mg)   (%)                                    ______________________________________                                         2.0      0       787      0      787    100                                    1.5      0.5     590      53     643    82                                     1.0      1.0     394      105    499    63                                     0.5      1.5     197      158    355    45                                     0        1.5     0        158    158    20                                     0        2.0     0        211    211    27                                     ______________________________________                                    

On the other hand, the sodium content in bread made by using potassium gluconate is calculated from the amounts of sodium chloride and potassium gluconate as follows. In order to make the sodium intake half or less, 50% or more of sodium chloride may be substituted with potassium gluconate. When using potassium gluconate alone, the sodium intake can be reduced to zero.

                  TABLE 5                                                          ______________________________________                                         Sodium intake (calculated value) in a white bread                              (per meal) made by using 100 g of wheat flour:                                                  Na from         Total  Percent                                                 sodium   K from Na     Na                                     sodium   GK      chloride GK     intake intake                                 chloride (%)                                                                            (%)     (mg)     (mg)   (mg)   (%)                                    ______________________________________                                         2.0      0       787      0      787    100                                    1.5      0.5     590      49     590    75                                     1.0      1.0     394      98     394    50                                     0.5      1.5     197      147    197    25                                     0        1.5     0        147    0      0                                      0        2.0     0        196    0      0                                      ______________________________________                                    

EXAMPLE 2

Use of sodium gluconate or potassium gluconate in making a sweet baked bread:

A sweet baked bread was made by a straight dough method. The formulation of raw materials is as follows.

                  TABLE 6                                                          ______________________________________                                         Formulation of raw materials for a sweet baked bread                           ______________________________________                                         wheat flour (bread-making flour)                                                                    70                                                        wheat flour (semi-strong flour)                                                                     30                                                        compressed yeast     4                                                         granulated sugar     25                                                        sodium chloride      0.7                                                       shortening           6                                                         skimmilk powder      2                                                         water                56                                                        ______________________________________                                    

The procedure of making a sweet baked bread is described below.

Procedure of making a sweet baked bread:

kneading of sweet baked bread dough

fermentation: 30° C., 100 minutes; during that time, punching was conducted once.

dividing: The mixture was divided into doughs each corresponding to 100 g of wheat flour.

bench time: 25 minutes

molding: one loaf type

final proofing: 38° C., 85% RH, 50 minutes

baking: 200° C., 17 minutes

The formulation of raw materials for a sweet baked bread and sweet baked bread-making conditions were based on the recipe described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association (January 1991). However, vitamin C was not used in the formulation. The mixture was divided into doughs each corresponding to 100 g of wheat flour, and each dough was molded into one loaf type. The final proofing was conducted for a fixed period of time.

Sodium gluconate was used in an amount of 0, 0.2, 0.5 and 0.7% based on the wheat flour, and the amount of sodium chloride was reduced by the amount of sodium gluconate used.

Immediately after the completion of the baking, the weight and the volume of the sweet baked bread were measured, and the specific volume (volume/weight of the sweet baked bread) was calculated. The resulting sweet baked bread was allowed to stand at room temperature for 1 hour, and packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluation Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

                  TABLE 7                                                          ______________________________________                                         Qualities of a sweet baked bread made by using sodium gluconate:                        GK      Volume of a                                                   sodium   1)      sweet baked                                                                               Specific                                           chloride (%)                                                                            (%)     bread (ml) volume Score Rank                                  ______________________________________                                         0.7      0       885        5.1    81    B                                     0.5      0.2     900        5.2    83    B                                     0.2      0.5     910        5.3    81    B                                     0        0.7     920        5.4    81    B                                     ______________________________________                                    

                  TABLE 8                                                          ______________________________________                                         Qualities of a sweet baked bread made by using potassium gluconate:                     GK      Volume of a                                                   sodium   1)      sweet baked                                                                               Specific                                           chloride (%)                                                                            (%)     bread (ml) volume Score Rank                                  ______________________________________                                         0.7      0       885        5.1    81    B                                     0.5      0.2     890        5.1    82    B                                     0.2      0.5     900        5.2    82    B                                     0        0.7     920        5.4    81    B                                     ______________________________________                                    

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough was the same as that of water in the case of using sodium chloride alone. The specific volume of the final sweet baked bread was equal to, or more than, the specific volume of the sweet baked bread made by using sodium chloride alone. Score of all the sweet baked breads was higher than 80, and Rank was B. Thus, there was no problem in the sweet baked bread qualities including the taste. Thus, the sweet baked bread is said to fully satisfy the desire to eat bread among persons who have to restrict the sodium chloride intake.

The sodium content in the sweet baked bread made by using sodium gluconate is calculated from the amounts of sodium chloride and sodium gluconate as follows. It is approximately 275 mg in the sweet baked bread made by using sodium chloride alone. To make the sodium intake half or less, approximately 70% of sodium chloride has to be substituted with sodium gluconate. When using sodium gluconate alone, the use of 0.7% leads to the intake of approximately 74 mg. Thus, the sodium intake can be reduced by 73% as compared with that in a white bread made by using sodium chloride.

                  TABLE 9                                                          ______________________________________                                         Sodium intake (calculated value) in a sweet baked bread                        made by using 100 g of wheat flour:                                                                             Total  Percent                                sodium         Na from           Na     Na                                     chloride                                                                              GNa     sodium     Na from                                                                               intake intake                                 (%)    (%)     chloride (mg)                                                                             GNa (mg)                                                                              (mg)   (%)                                    ______________________________________                                         0.7    0       275        0      275    100                                    0.5    0.2     197        21     218    79                                     0.2    0.5     79         53     132    48                                     0      0.7     0          74     74     27                                     ______________________________________                                    

The sodium content in the sweet baked bread made by using potassium gluconate is calculated from the amounts of sodium chloride and potassium gluconate as follows. The sodium content is 275 mg in the sweet baked bread made by using sodium chloride alone. When 50% or more of sodium chloride is substituted with potassium gluconate, the sodium intake is less than half of the above-mentioned sodium intake. When using potassium gluconate alone, the sodium intake can be reduced to zero.

                  TABLE 10                                                         ______________________________________                                         Sodium intake (calculated value) in a sweet baked bread                        made by using 100 g of wheat flour:                                                             Na from         Total  Percent                                                 sodium   K from Na     Na                                     sodium   GK      chloride GK     intake intake                                 chloride (%)                                                                            (%)     (mg)     (mg)   (mg)   (%)                                    ______________________________________                                         0.7      0       275      0      275    100                                    0.5      0.2     197      20     197    72                                     0.2      0.5     79       49     79     18                                     0        0.7     0        69     0      0                                      ______________________________________                                    

EXAMPLE 3

Example of frozen dough:

                  TABLE 11                                                         ______________________________________                                         Formulation of raw materials                                                   ______________________________________                                         wheat flour (bread-making flour)                                                                    100                                                       yeast for frozen dough                                                                              4                                                         (compressed yeast)                                                             granulated sugar     5                                                         sodium gluconate     2                                                         shortening           5                                                         water                66                                                        ______________________________________                                    

Method:

Wheat flour which had been sieved twice was charged into a mixing bowl, and a mixture obtained by dissolving yeast, granulated sugar and sodium gluconate with a part of water was added to the wheat flour in the mixing bowl. Further, wheat flour was added thereto such that the container used in the dissolution was washed with the remaining water. All of the raw materials except the shortening were charged into the mixing bowl, and mixed at low speed for 2 minutes, at medium speed for 2 minutes and at high speed for 1 minute using a bread-making mixer, and the shortening was added thereto. The mixture was further mixed at low speed for 2 minutes, at medium speed for 2 minutes and at high speed for 2 minutes to obtain bread dough. After the dough was kneaded, it was fermented at 30° C. for 70 minutes, punched, then packed into a polyethylene bag, and frozen at -20° C. to produce the frozen dough.

EXAMPLE 4

Use of sodium gluconate or potassium gluconate in making French bread

French bread was made by a straight dough method. The formulation of raw materials is as follows.

                  TABLE 12                                                         ______________________________________                                         Formulation of raw materials for French bread                                                    Non-frozen                                                                             Frozen                                                                 dough   dough                                                ______________________________________                                         wheat flour (bread-making flour)                                                                   100       100                                              yeast food          0.5       1.0                                              dry yeast           0.8                                                        yeast for frozen dough        4                                                (compressed yeast)                                                             malt extract        0.3       0.3                                              sodium chloride     2         2                                                water               66        63                                               ______________________________________                                    

The procedure of making French bread is described below.

Procedure of making French bread:

when using non-frozen dough:

kneading of bread dough:

fermentation: 30° C., 120 minutes; during that time, punching was conducted once.

dividing: 300 g as dough

bench time: 15 minutes

molding: baguette type

final proofing: 30° C., 70% RH, 70 to 75 minutes¹)

baking: 230° C., 35 minutes

when using frozen dough:

kneading of bread dough:

fermentation: 20° C., 20 minutes

dividing: 300 g as dough

bench time: 15 minutes

molding: baguette type

freezing conditions: rapid freezing at -30° C.

freeze-storing: storing at -20° C. for 1 week

thawing conditions: 5° C., 3 hours -20° C., 2 hours

final proofing: 30° C., 70% RH, 33 to 40 minutes¹)

baking: 230° C., 35 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride. After the completion of the baking, the qualities of the resulting bread were evaluated according to the "Evaluation Methods of Bakers' Yeast".

The results of evaluation of the qualities are shown below.

                  TABLE 13                                                         ______________________________________                                         Qualities of French bread made by using sodium                                 gluconate or potassium gluconate (non-frozen dough):                                                   Volume                                                 sodium   GNa    GK      of bread                                                                              Specific                                        chloride (%)                                                                            (%)    (%)     (ml)   volume Score                                                                               Rank                                ______________________________________                                         2.0      0      0       1520   6.8    80   B                                   0        2.0    0       1430   6.4    70   C                                   0        0      2.0     1510   6.8    74   C                                   ______________________________________                                    

                  TABLE 14                                                         ______________________________________                                         Qualities of French bread made by using sodium                                 gluconate or potassium gluconate (frozen dough):                                                       Volume                                                 sodium   GNa    GK      of bread                                                                              Specific                                        chloride (%)                                                                            (%)    (%)     (ml)   volume Score                                                                               Rank                                ______________________________________                                         2.0      0      0       1970   8.9    84   B                                   0.5      1.5    0       2080   9.5    74   C                                   0        2.0    0       1920   8.6    73   C                                   0.5      0      1.5     2040   9.2    76   C                                   0        0      2.0     1960   8.7    75   C                                   ______________________________________                                    

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough was the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. The specific volume of this bread was equal to that of bread made by using sodium chloride alone. Rank was C, and qualities were at a common or higher level.

EXAMPLE 5

Use of sodium gluconate or potassium gluconate in making a white bread of frozen dough

A white bread was made by a straight dough method. The formulation of raw materials is as follows.

                  TABLE 15                                                         ______________________________________                                         Formulation of raw materials for a white bread                                 ______________________________________                                                wheat flour                                                                              100                                                                  compressed yeast                                                                         4                                                                    granulated sugar                                                                         5                                                                    sodium gluconate                                                                         2                                                                    shortening                                                                               5                                                                    water     66                                                            ______________________________________                                    

A procedure of making a white bread is described below.

Procedure of making a white bread:

when using compressed yeast (yeast for non-frozen dough):

kneading of bread dough:

dividing: dough corresponding to 100 g of wheat flour

freezing conditions: freezing at -20° C.

freeze-storing: storing at -20° C. for 1 week

thawing conditions: 30° C., 90 minutes

bench time: 30 minutes

molding: one loaf type

final proofing: 30° C., 85% RH, 55 minutes

baking: 200° C., 25 minutes

when using compressed yeast (yeast for frozen dough):

fermentation: 20° C., 40 minutes

dividing: dough corresponding to 100 g of wheat flour

freezing conditions: freezing at -20° C.

freeze-storing: storing at -20° C. for 1 week

thawing conditions: 30° C., 90 minutes

bench time: 30 minutes

molding: one loaf type

final proofing: 30° C., 85% RH, 42 minutes¹)

baking: 200° C., 25 minutes ¹ The time of the final proofing was adjusted according to the fermented state, and the time considered optimum was employed.

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride.

Immediately after the completion of the baking, the weight and the volume of the resulting white bread were measured, and the specific volume (volume/weight of bread) was calculated. The white bread was allowed to stand at room temperature for an hour, and then packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluating Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

                  TABLE 16                                                         ______________________________________                                         Qualities of a white bread made from frozen dough by                           using sodium gluconate or potassium gluconate (using                           yeast for non-frozen dough):                                                                           Volume                                                 sodium  GNa     GK      of bread                                                                             Specific                                         chloride (%)                                                                           (%)     (%)     (ml)  Volume Score Rank                                ______________________________________                                         2       0       0       837   5.6    83    B                                   0.5     1.5     0       840   5.6    81    B                                   0       2.0     0       845   5.7    77.5  C                                   0.5     0       1.5     836   5.6    78.5  C                                   0       0       2.0     853   5.7    76.5  C                                   ______________________________________                                    

                  TABLE 17                                                         ______________________________________                                         Qualities of a white bread made from frozen dough by                           using sodium gluconate or potassium gluconate (using                           yeast for frozen dough):                                                                               Volume                                                 sodium  GNa     GK      of bread                                                                             Specific                                         chloride (%)                                                                           (%)     (%)     (ml)  volume Score Rank                                ______________________________________                                         2       0       0       889   6.1    91    A                                   0.5     1.5     0       954   6.7    91    A                                   0       2.0     0       931   6.5    89.5  B                                   0.5     0       1.5     945   6.5    91    A                                   0       0       2.0     903   6.3    88    B                                   ______________________________________                                    

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough could be the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. Further, the specific volume of the final white bread was equal to, or more than, the specific volume of the white bread made by using sodium chloride alone. Rank of all goods was C (common) or higher, and there was no problem in the qualities as the white bread.

EXAMPLE 6

Use of sodium gluconate or potassium gluconate in making a sweet baked bread from frozen dough:

A sweet baked bread was made by a straight dough method. The formulation of raw materials is as follows.

                  TABLE 18                                                         ______________________________________                                         Formulation of raw materials for a sweet baked bread                           ______________________________________                                         wheat flour (bread-making flour)                                                                    100                                                       compressed yeast     8                                                         granulated sugar     25                                                        sodium chloride      0.7                                                       shortening           6                                                         skimmilk powder      2                                                         water                56                                                        ______________________________________                                    

The procedure of making a sweet baked bread is described below.

Procedure of making a sweet baked bread:

when using compressed yeast (yeast for non-frozen dough)

kneading of sweet baked bread dough:

dividing: dough corresponding to 100 g of wheat flour

freezing conditions: freezing at -20° C.

freeze-storing: storing at -20° C. for 1 week

thawing conditions: 30° C., 90 minutes

bench time: 30 minutes

molding: one loaf type

final proofing: 30° C., 85% RH, 50 minutes

baking: 200° C., 17 minutes

when using compressed yeast (yeast for frozen dough)

kneading of sweet baked bread dough:

fermentation: 20° C., 60 minutes

dividing: dough corresponding to 100 g of wheat flour

freezing conditions: freezing at -20° C.

freeze-storing: storing at -20° C. for 1 week

thawing conditions: 30° C., 90 minutes

bench time: 30 minutes

molding: one loaf type

final proofing: 30° C., 85% RH, 32 minutes

baking: 200° C., 17 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride. Immediately after the completion of the baking, the weight and the volume of the sweet baked bread were measured, and the specific volume (volume/weight of the sweet baked bread) was calculated. The resulting sweet baked bread was allowed to stand at room temperature for 1 hour, and then packed in a polyethylene bag. After 24 hours of the baking, the qualities thereof were evaluated according to "Evaluation Methods of Bread" described in "Evaluation Methods of Bakers' Yeast", Japan Yeast Industry Association.

The results of evaluation of the qualities are shown below.

                  TABLE 19                                                         ______________________________________                                         Qualities of a sweet baked bread made from frozen                              dough using sodium gluconate or potassium gluconate                            (using compressed yeast (yeast for non-frozen                                  dough)):                                                                       sodium                  Volume                                                 chloride                                                                               GNa     GK      of bread                                                                             Specific                                         (%)     (%)     (%)     (ml)  volume Score Rank                                ______________________________________                                         0.7     0       0       930   5.5    84    B                                   0.175   0.525   0       933   5.4    83    B                                   0       0.7     0       929   5.5    84    B                                   0.175   0       0.525   944   5.5    84    B                                   0       0       0.7     942   5.5    84    B                                   ______________________________________                                    

                  TABLE 20                                                         ______________________________________                                         Qualities of a sweet baked bread made from frozen dough                        using sodium gluconate or potassium gluconate (using                           compressed yeast (yeast for frozen dough)):                                    sodium                  Volume                                                 chloride                                                                               GNa     GK      of bread                                                                             Specific                                         (%)     (%)     (%)     (ml)  volume Score Rank                                ______________________________________                                         0.7     0       0       864   5.1    82    B                                   0.175   0.525   0       871   5.1    82    B                                   0       0.7     0       896   5.2    80.5  B                                   0.175   0       0.525   872   5.1    82    B                                   0       0       0.7     880   5.2    80.5  B                                   ______________________________________                                    

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough could be the same as that of water in the case of using sodium chloride alone. There was no problem in operation. Further, the specific volume of the final sweet baked bread was equal to, or more than, the specific volume of the sweet baked bread made by using sodium chloride alone. Rank of all goods was C (common) or higher, and there was no problem in the qualities as the white bread.

EXAMPLE 7

Use of sodium gluconate or potassium gluconate in making rye bread:

The formulation of raw materials is as follows.

                  TABLE 21                                                         ______________________________________                                         Formulation of raw materials for rye bread                                     ______________________________________                                         rye flour          100                                                         compressed yeast   7.4                                                         sodium chloride    2                                                           lactic acid        0.75                                                        acetic acid (20-% solution)                                                                       0.165                                                       water              82                                                          ______________________________________                                    

The procedure of making rye bread is described below.

Procedure of making rye bread:

kneading of bread dough:

fermentation: 30° C., 40 minutes

molding: one loaf type (corresponding to 150 g of rye flour

final proofing: 38° C., 85% RH, 50 minutes

baking: 220° C., 35 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading the dough could be the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. Further, the specific volume of the final rye bread was equal to, or more than, the specific volume of the rye bread made by using sodium chloride alone.

EXAMPLE 8

Use of sodium gluconate or potassium gluconate in making a doughnut:

The formulation of raw materials is as follows.

                  TABLE 22                                                         ______________________________________                                         Formulation of raw materials for a doughnut                                    ______________________________________                                         wheat flour (bread-making flour)                                                                    75                                                        wheat flour (soft flour)                                                                            25                                                        compressed yeast     3                                                         granulated sugar     14                                                        sodium chloride      2                                                         shortening           14                                                        skimmmilk powder     6                                                         egg                  10                                                        water                50                                                        ______________________________________                                    

The procedure of making a doughnut is described below.

Procedure of making a doughnut:

kneading of dough: 2 minutes, using a mixer

fermentation: 30° C., 60 minutes

molding: twisted type (corresponding to 25 g of wheat flour

final proofing: 38° C., 85% RH, 20 to 25 minutes

frying: salad oil of 190° C., approximately 3 minutes

The formulation of raw materials for the doughnut and the procedure of making the same were based on item "Yeast Doughnut" in "Bakers Index" (by Nakae Kou, Shokken Center). However, the final proofing time was adjusted depending on the fermented condition of dough. Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate, the amount of water added in kneading dough could be the same as that of water in the case of using sodium chloride alone. Thus, there was no problem in operation. Further, when sodium gluconate or potassium gluconate substituted sodium chloride, the fermentation proceeded quickly, making it possible to shorten the final proofing time.

EXAMPLE 9

Use of sodium gluconate or potassium gluconate in pizza pie dough:

The formulation of raw materials for pizza pie dough is as follows.

                  TABLE 23                                                         ______________________________________                                         Formulation of raw materials for pizza pie dough                               ______________________________________                                         wheat flour (bread-making flour)                                                                    100                                                       compressed yeast     1                                                         sodium chloride      2                                                         granulated sugar     5                                                         shortening           5                                                         water                67                                                        ______________________________________                                    

The procedure of making a pizza pie is described below.

Procedure of making a pizza pie:

kneading of dough: 2 minutes, using a mixer

fermentation: 30° C., 70 minutes

dividing: dough corresponding to 50 g of wheat flour

bench time: 15 minutes

molding: square type of 15 cm×12 cm

baking: 200° C., 6 minutes

Sodium gluconate or potassium gluconate substituted 75% and 100% of sodium chloride. The day after the baking, the pizza pie with pizza sauce, cheese and the like was further baked. The resulting product was subjected to an organoleptic test to evaluate the taste thereof.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate in the procedure, the operation was conducted as in the case of using sodium chloride alone, and there was no problem at all.

Meanwhile, in the organoleptic test, the taste was the same as, or better than, the taste given by using sodium chloride alone.

EXAMPLE 10

Use of sodium gluconate or potassium gluconate in cookies:

The formulation of raw materials for cookies is as follows.

                  TABLE 24                                                         ______________________________________                                         Formulation of raw materials for cookies                                       ______________________________________                                         wheat flour (soft flour)                                                                            112.5                                                     sugar (powder)       65                                                        shortening           32                                                        sodium chloride      1.05                                                      sodium bicarbonate   1.25                                                      glucose solution (6.0 g/100 ml)                                                                     16.5                                                      water                8                                                         ______________________________________                                    

The procedure of making cookies is described below.

Procedure of making cookies:

kneading of dough:

molding: round type (3 mm×5 cm (diameter))

baking: 200° C., 6 minutes and 20 seconds

The formulation of raw materials for cookies and the procedure of making the same were based on the recipe in A. A. C. C. (American Association of Cereal Chemistry). However, the above-mentioned molding and baking times were employed. Sodium gluconate or potassium gluconate substituted 50% and 100% of sodium chloride. After making cookies, the taste thereof was evaluated by the organoleptic test.

Even when a part or the whole of sodium chloride was substituted with sodium gluconate or potassium gluconate in the procedure, the operation was conducted as in the case of using sodium chloride alone, and there was no problem at all. Further, in the organoleptic test, the taste of the coolies was the same as, or better than, the taste of those made by using sodium chloride alone.

EXAMPLE 11

Measurement of fermentation ability of dough using a fermograph (manufactured by Atto):

The fermentation ability was tested according to "Evaluation Methods of Bakers' Yeast" (Japan Yeast Industry Association). The formulation of raw materials for dough used in the test is as follows. The test was conducted using yeast for non-frozen dough in low-sugar bread dough and yeast for frozen dough in high-sugar bread dough and non-sugar bread dough.

                  TABLE 25                                                         ______________________________________                                         Formulation of raw materials for doughs used in the                            test for fermentation ability                                                  Raw materials                                                                               non-sugar  low-sugar                                                                               high-sugar                                    ______________________________________                                         wheat flour (bread-                                                                         100        100      100                                           making flour)                                                                  compressed yeast                                                               (yeast for non-         2                                                      frozen dough)                                                                  compressed yeast                                                                            4                   6                                             (yeast for frozen                                                              dough)                                                                         granulated sugar        5        30                                            sodium chloride                                                                             2          2        0.5                                           water        65         63       52                                            ______________________________________                                    

In the non-sugar dough, sodium gluconate or potassium gluconate substituted 50%, 75% and 100% of sodium chloride. In the low-sugar dough, it substituted 100% of sodium chloride. In the high-sugar dough, it substituted 50 and 100% of sodium chloride. These were compared with one another in the test.

The results of the test for fermentation ability are shown in Tables 26 to 28. The total amount (ml) of a gas after every 30 minutes is shown therein.

The amount of the gas production which shows the fermentation ability of yeast is increased in all test lots over the course of time, showing the normal state. With respect to the amount of the gas production after 90 minutes, the amount of the gas production in the lot using sodium gluconate (GNa) or potassium gluconate (GK) is larger than that of the gas production in the lot using sodium chloride alone. This means that the use of GNa or GK can shorten the fermentation time as compared with the use of sodium chloride alone.

After 2 weeks of the freezing, no appreciable decrease in the fermentation ability was identified in the lot using sodium gluconate or potassium gluconate as compared with the lot using sodium chloride alone.

A: Amount of a gas production in non-sugar dough (ml/dough corresponding to 30 g of wheat flour) using yeast for frozen dough

                  TABLE 26                                                         ______________________________________                                         Mixing ratio (% based on wheat flour)                                          Test lot     1     2       3   4     5   6     7                               ______________________________________                                         sodium chloride                                                                             2     1       0.5 0     1   0.5   0                               GNa          0     1       1.5 2     0   0     0                               GK           0     0       0   0     1   1.5   2                               ______________________________________                                    

                  TABLE 26-1                                                       ______________________________________                                         Amount of a gas production in fermentation from                                immediately after kneading dough:                                              Test lot                                                                       Fermentation time                                                                        1       2      3    4    5    6    7                                 ______________________________________                                         30 minutes                                                                               73      84     87   89   93   89   93                                60 minutes                                                                               173     190    198  202  205  201  208                               90 minutes                                                                               270     286    293  293  302  300  299                               120 minutes                                                                              316     310    314  310  322  321  317                               240 minutes                                                                              354     346    350  344  359  358  347                               300 minutes                                                                              367     358    362  353  370  368  355                               ______________________________________                                    

                  TABLE 26-2                                                       ______________________________________                                         Amount of a gas production in fermentation from after                          60 minutes of fermentation:                                                    Test lot                                                                       Fermentation time                                                                        1       2      3    4    5    6    7                                 ______________________________________                                         30 minutes                                                                               97      96     95   91   98   97   92                                60 minutes                                                                               143     120    116  108  117  120  110                               90 minutes                                                                               157     132    127  120  130  132  120                               120 minutes                                                                              166     141    137  128  139  142  128                               ______________________________________                                    

                  TABLE 26-3                                                       ______________________________________                                         Amount of a gas production in fermentation after 2                             weeks of frozen-storage from 60 minutes of                                     fermentation:                                                                  Test lot                                                                       Fermentation time                                                                        1       2      3    4    5    6    7                                 ______________________________________                                         30 minutes                                                                               21      23     29   30   28   25   32                                60 minutes                                                                               59      62     78   72   72   67   82                                90 minutes                                                                               103     104    127  113  119  113  133                               120 minutes                                                                              145     144    157  144  159  157  168                               ______________________________________                                    

B: Amount of a gas production in low-sugar dough (ml/dough containing 30 g of wheat flour) using yeast for non-frozen dough

                  TABLE 27                                                         ______________________________________                                         Mixing ratio (% based on wheat flour)                                          Test lot      1           2     3                                              ______________________________________                                         sodium chloride                                                                              2           0     0                                              GNa           0           2     0                                              GK            0           0     2                                              ______________________________________                                    

                  TABLE 27-1                                                       ______________________________________                                         Amount of a gas production in fermentation from                                immediately after kneading dough:                                              Test lot                                                                       Fermentation time                                                                           1           2      3                                              ______________________________________                                         30 minutes   27          39     41                                             60 minutes   83          104    105                                            90 minutes   146         173    174                                            120 minutes  206         239    242                                            240 minutes  387         423    429                                            300 minutes  446         489    497                                            ______________________________________                                    

                  TABLE 27-2                                                       ______________________________________                                         Amount of a gas production in fermentation from after                          60 minutes of fermentation:                                                    Test lot                                                                       Fermentation time                                                                           1           2      3                                              ______________________________________                                         30 minutes   63          71     71                                             60 minutes   125         137    137                                            90 minutes   180         192    194                                            120 minutes  227         240    242                                            ______________________________________                                    

                  TABLE 27-3                                                       ______________________________________                                         Amount of a gas production in fermentation from 2 weeks                        of frozen-storage immediately after kneading of dough:                         Test lot                                                                       Fermentation time                                                                           1           2      3                                              ______________________________________                                         30 minutes   20          35     30                                             60 minutes   65          95     87                                             90 minutes   120         159    152                                            120 minutes  179         221    213                                            ______________________________________                                    

                  TABLE 27-4                                                       ______________________________________                                         Amount of a gas production in fermentation from 2 weeks                        of frozen-storage after 60 minutes of fermentation:                            Test lot                                                                       Fermentation time                                                                           1           2      3                                              ______________________________________                                         30 minutes   30          32     33                                             60 minutes   68          71     74                                             90 minutes   110         113    116                                            120 minutes  153         155    158                                            ______________________________________                                    

C: Amount of a gas production in high-sugar dough (ml/dough containing 30 g of wheat flour) using yeast for frozen dough

                  TABLE 28                                                         ______________________________________                                         Mixing ratio (% based on wheat flour)                                          Test lot    1        2      3      4    5                                      ______________________________________                                         sodium chloride                                                                            0.5      0.25   0      0.25 0                                      GNa         0        0.25   0.5    0    0                                      GK          0        0      0      0.25 0.5                                    ______________________________________                                    

                  TABLE 28-1                                                       ______________________________________                                         Amount of a gas production in fermentation from                                immediately after kneading dough:                                              Test lot                                                                       Fermentation time                                                                          1        2      3      4    5                                      ______________________________________                                         30 minutes  48       52     61     49   54                                     60 minutes  133      142    161    136  145                                    90 minutes  230      242    271    235  248                                    120 minutes 324      336    368    330  344                                    240 minutes 609      625    665    615  628                                    300 minutes 709      729    770    715  729                                    ______________________________________                                    

                  TABLE 28-2                                                       ______________________________________                                         Amount of a gas production in fermentation from after                          60 minutes of fermentation:                                                    Test lot                                                                       Fermentation time                                                                          1        2      3      4    5                                      ______________________________________                                         30 minutes  97       100    110    99   103                                    60 minutes  191      194    207    194  199                                    90 minutes  274      278    294    277  280                                    120 minutes 349      354    372    353  355                                    ______________________________________                                    

                  TABLE 28-3                                                       ______________________________________                                         Amount of a gas production in fermentation from 2 weeks                        of frozen-storage after 60 minutes of fermentation:                            Test lot                                                                       Fermentation time                                                                          1        2      3      4    5                                      ______________________________________                                         30 minutes  60       49     48     48   49                                     60 minutes  130      113    105    115  110                                    90 minutes  199      178    161    184  171                                    120 minutes 265      239    215    251  231                                    ______________________________________                                     

We claim:
 1. A method for making a reduced salt bread dough product, comprising the steps of:forming a bread dough from raw materials used to make bread dough; adding to said dough sodium gluconate singly or in combination with sodium chloride in an amount sufficient to reduce or substitute sodium chloride; kneading said dough; and fermenting said dough.
 2. The method according to claim 1, wherein sodium gluconate is used singly.
 3. The method according to claim 1, further comprising the step of freezing the dough.
 4. A reduced salt bread dough product, comprising:a dough of bread prepared from raw materials used to make bread dough; and including sodium gluconate singly or in combination with sodium chloride in an amount sufficient to reduce or substitute sodium chloride, said dough having been kneaded and fermented.
 5. The reduced-salt bread dough according to claim 4, wherein said sodium gluconate has been used singly.
 6. The reduced-salt bread dough according to claim 4, wherein said dough has been frozen. 